Fujiya Japanese Restaurant
Last inspected: Dec 17, 2025
86
Score
Across the available record, Fujiya Japanese Restaurant has eight inspections on file, the first dated 2022. The newest entry in the record is dated Dec 17, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly six violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Among Miami restaurants, the typical score is 74; Fujiya Japanese Restaurant is comfortably above that bar. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal speaker above prep area. Operator removed speaker from prep area. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed bread not stored at least 6 inches off of floor. Operator removed bread and stored on shelf. **Corrected On-Site**
08B-47-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe below sink in bathroom at dining area.
29-11-4
86
Jul 8, 2025
Complaint Full
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) at front counter sushi station. As per operator for less than one hour. Operator put cream cheese in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for sushi rice at sushi station.
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty bowls stored in handwashing sink at front counter sushi station.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing station at front counter sushi station. Operator provided soap during inspection. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of broth on prep table across from dishwasher Also observed bowl in container of sugar in dry storage area.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee personal water bottle on prep table across from cook line.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.
13-03-4
Basic - Food stored on floor. Observed cooking oil stored on the floor across from dishwasher.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes in dishwasher area. **Repeat Violation**
16-46-4
Basic - Outer openings not protected with self-closing doors. Observed at back exit door.
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
32
Mar 27, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at prep table next to cook line. As per operator for 30 mins
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59F - Cold Holding); raw chicken (60F - Cold Holding) at prep table across from cook line, as per operator for 30 mins. Operator moved product to reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees working with no certified food manager present at time of inspection.
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Shuji working for two weeks, provided operator with form via email.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator form via email.
03F-10-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
36-37-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Operator cut open bag. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher at 0ppm chlorine. Operator changed sanitizer for final concentration Dish machine 50ppm - Chlorine. **Corrected On-Site**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table in kitchen area.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food without hair restraint **Repeat Violation**
13-03-4
Basic - Hole in or other damage to wall. Observed hole in wall by mop sink and dish machine
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area
16-46-4
Basic - Outer openings not protected with self-closing doors. Observed back door not self closing
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop sink. **Repeat Violation**
42-01-4
30
Dec 3, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Feb 28, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above sui mai located in the reach in freezer opposite the 3 compartment sink.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. domestic unit:; cooked soft shell crab ,as per operator from yesterday. (47F - Cold Holding)
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee did not wash hands before putting on clean gloves after handling raw proteins , then proceeded to working with food . **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the kitchen. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor,front counter. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes,cabbage,eggplant stored above julienne carrots located in the walk-in cooler. **Corrected On-Site**
08B-17-4
43
Nov 16, 2023
Routine - Food
No violations found.
100
Mar 7, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cheese cake located in the 3 door reach in freezer. **Corrected On-Site** Priority: High Priority
08A-02-6
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above raw pork,located in the reach in cooler opposite cookline. **Corrected On-Site** **Repeat Violation** Priority: High Priority
08A-20-5
Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic
16-03-4
Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at the time of the inspection ambient temperature at approximately 50°F for the walk-in cooler. Priority: Basic
14-74-7
Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed at the cookline. **Corrected On-Site** Priority: Basic
13-03-4
Basic - Observed: Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit opposite cookline. Priority: Basic
14-11-5
Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. **Corrected On-Site** Priority: Basic
21-04-4
Basic - Observed: Reach-in freezer interior/shelves have accumulation of soil residues, unit opposite 3 compartment sink. Priority: Basic
22-16-4
55
Aug 9, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw pork,located in the reach in freezer opposite 3 compartment sink. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: pooled eggs (48F - Cold Holding); shrimp tempura (46F - Cold Holding); cooked rice (47F - Cold Holding)as per operator from Sunday. Domestic unit: shrimp tempura (47F - Cold Holding); soft shell crab cooked (47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: pooled eggs (48F - Cold Holding); shrimp tempura (46F - Cold Holding); cooked rice (47F - Cold Holding)as per operator from Sunday. Domestic unit: shrimp tempura (47F - Cold Holding); soft shell crab cooked (47F - Cold Holding)
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at the front counter. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor,dry storage area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with accumulation encrusted food debris,unit by the ice machine. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, unit at the front counter,and unit opposite cookline.
23-03-4
45
Frequently Asked Questions
When was Fujiya Japanese Restaurant last inspected?
The most recent health inspection at Fujiya Japanese Restaurant on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Fujiya Japanese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Fujiya Japanese Restaurant.
How does Fujiya Japanese Restaurant compare to other restaurants in Miami?
Fujiya Japanese Restaurant most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Fujiya Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Fujiya Japanese Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Fujiya Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fujiya Japanese Restaurant inspected?
Based on the inspection history on file, Fujiya Japanese Restaurant is inspected around two times per year on average.
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